COLORATO CLPJ-700S, Instruction Manual

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9
RECIPES
Fruit and vegetables can be combined in an infinite number of ways to create exciting, colorful and
totally natural drinks. Give your imagination free rein-beaning in mind these few golden rules for
making cocktails:
 Always use untreated fruit.
 Using a shaker will make an opaque mixture more homogeneous.
 Fill the lower half of the shaker half-full with ice cubes. Avoid shaking your cocktail for too long,
otherwise the ice will melt and spoil it.
PEACH SPARKLE
Ingredients (serves 3):

6 peaches

½ lemon

1 generous pinch ground
nutmeg
 300 ml soda water

1 thin slice fresh ginger
Preparation: stone the peaches
and peel the lemon.
There is no need to peel the
ginger. Process the peaches
in your juicer first, followed by
the ginger, then the lemon.
Next, combine the ground
nutmeg and soda water with
the juice. Divide between three
glasses.
Garnish: decorate the glasses
with thin slices of peach.
APPLE-KIWI
Ingredients (serves 3):

3 Granny Smith apples

½ lime

3 kiwi fruit
Preparation: peel the lime. Peel
the kiwis so that the
cocktail retains a good green
color. Process all the
ingredients in your juicer.
Stir with a spoon and serve
immediately, before the
apple starts to go brown
Idea: if you find the taste too
acidic, simply add a little
honey or cane sugar syrup.
You can also replace the kiwi
fruit with a cucumber or a stick
of celery.
MELLOW GRAPEFRUIT
Ingredients (serves 3):

250 g orange

250 g grapefruit

250 g strawberries
Preparation: peel the oranges
and grapefruit to avoid a
bitter taste. Process all the
ingredients in your juicer.
Stir well and divide between the
glasses.
Idea: if you find the juice too
acidic, simply add a little honey
or cane syrup.
ORIENTAL
Ingredients (serves 3):

½ pineapple

3 oranges

1 tsp vanilla extract
Preparation: peel the fruit.
Process the pineapple in your
juicer first, followed by the
oranges.
Stir the vanilla extract into the
juice and serve in small shot
glasses.
Idea: replace the oranges with
coconut milk.
APPLE-CELERY
Ingredients (serves 4):

4 Granny Smith apples

2 sticks celery

1 thin slice fresh ginger
 ½ lemon
 Salt
Preparation: wash the celery
sticks thoroughly and
process in your juicer followed
by the ginger, then the apples.
Season with a little salt and
serve immediately, before the
apple starts to go brown.
Idea: you can use pears
instead of apples.
SCARLET COCKTAIL
Ingredients (serves 4):

1 cooked beetroot

2 carrots

2 small bunches red grapes
 2 Granny Smith apples
 Cayenne pepper
Preparation: process all the fruit
and vegetables in your juicer.
Season the juice with Cayenne
pepper and serve chilled.
Garnish: decorate each glass
with a slice of baby beetroot.